It is recommended that milk is pasteurized to minimize the risk of foodborne illness.

Question

BlackTom AI · Accepted Answer

The question presents a general statement about milk safety practices and asks you to evaluate whether it is recommended to pasteurize milk to minimize the risk of foodborne illness.
Option 1: True. This aligns with standard food safety guidance, which endorses pasteurization as a process that heats milk to kill pathogenic bacteria, thereby reducing the likelihood of foodborne illness.
Option 2: False. Claiming that pasteurization is not recommended would contradict established public health recommendations, as pasteurization is a proven method to decrease microbial contamination in milk and improve safety for consumers.
Why the True option is appropriate: pasteurization targets common pathogens that can be present in raw milk, such as Listeria, Salmonella, and Campylobacter. By delivering controlled heat treatment, the process reduces or eliminates these organisms while preserving the milk’s quality for most uses. This is widely taught in food safety courses and is a cornerstone of dairy processing.
Why the False option is inappropriate: if one asserts that pasteurization is not recommended, this overlooks the regulatory, scientific, and public health consensus supporting pasteurization as a risk reduction measure. It would imply accepting higher risks of illness without a compelling justification.
In summary, the statement that it is recommended to pasteurize milk to minimize the risk of foodborne illness is consistent with mainstream food safety principles, whereas denying that recommendation would be inconsistent with established evidence and guidelines.

fshn_120_120251_244864 CHAPTER 12 DEFINITION INQUISITION (DI) - 3 TAKES - HIGHEST SCORE COUNTS

It is recommended that milk is pasteurized to minimize the risk of foodborne illness.

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